August 19, 2013
Vanilla and almond chocolate chip cookies
I found these babes the new Whole Pantry App a health, fitness and lifestyle app the most beautiful recipes, which are beautifully photographed as well made by which was made my an inspiring mother healing her way through brain cancer, you can find her on Instagram here.
Now the recipe didn’t originally call for icing but- you know me- I just had to…
A chewy and crunchy vanilla almond cookie, studded with chocolate chips and drizzled with a peanut butter icing. What more could you want?
- 1 1/2 cup (150g) almond meal
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp cardamom powder
- 2 tbsp maple syrup (or honey)
- 2 1/2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/3 cup chocolate chips (I used enjoylife vegan chocolate chips)
- 1 tbsp peanut butter
- 1/4 cup icing sugar
- 2 tsp milk (more or less, depending on the desired consistency)
- Preheat the oven to 180C. Line baking trays with parchment paper.
- Mix all the ingredients in a large bowl to combine.
- Roll the cookie dough into 1 tbsp sized balls and slightly flatten with your fingers.
- Bake for 12-15 minutes or until lightly golden, they will still be soft but as they cool, they will harden.
- Cool the cookies on the tray for 10 minutes before placing them on a wire rack to cool completely.
- To make the icing, stir together all the ingredients until smooth. Place in a piping bar and pipe zig-zags all along the cookies, set aside for the icing to harden before serving. Store in an air-tight container for up to 1 week.